The next morning take it out of the refrigerator and let it sit for 30 minutes then bake. You can make this the night before without baking it and cover and refrigerate. 1/2 cup (1 stick) unsalted butter, melted 1 (8.5 oz.) box corn muffin mix 1 (13.25 oz.) can whole corn kernels, undrained 1 (13.25 oz.) can creamed corn 1. Add corn kernels, creamed corn, sour cream, eggs, sugar, and salt to the skillet. Gently brush the butter up the sides of the skillet to coat the pan. Stir in the cream-style corn and corn kernels, followed by the salt and corn muffin mix. Melt butter in a large cast iron skillet over medium low heat (or in the microwave and then pour it into your baking dish). In a large bowl, whisk together the melted butter, eggs, and sour cream. It will bake faster in a 9×13 dish so check it at about 30 minutes. 1 cup corn kernels, fresh or frozen (thawed) ¼ teaspoon salt 1 (8.5 ounce) box Jiffy Corn Muffin Mix Instructions Preheat oven to 375☏. You can make this recipe in an 8×8 baking dish for a thick corn pudding or a 9×13 for a thinner pudding. If you double this recipe use at least a 9×13 baking dish. If you are serving this with a meal that doesn’t have any type of bread dish then adding the eggs would be a great idea! Meanwhile, mix all the remaining ingredients in a large mixing bowl. In a saute pan, over medium heat, melt the butter and saute the chopped onions and green peppers with the salt for about 5 minutes, until softened. I added one egg but I next time I won’t add any eggs as I like it to be more pudding like especially for Thanksgiving when bread and dressing are being served as well. 1 14.75 oz canned cream style corn 1 cup sour cream 1 cup grated cheddar cheese 3 eggs Instructions Preheat the oven to 350 degrees.
You can add no eggs or 1 to 2 eggs for a lighter, more cake-like consistency. It’s a mix between a cornbread and like a corn “bread pudding.” It’s savory, mildly sweet from the Jiffy mix and it’s a family favorite!
This dish goes by many names: corn casserole, corn pudding, spoon bread or corn soufflé. An easy, delicious corn side dish that is perfect for your Holiday table!
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